Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 cup green lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil, fresh cilantro for garnish
Instructions
- Sauté the onion and garlic in a large pot, cooking until the onion is translucent.
- Add the diced sweet potato and cook for another 5 minutes.
- Stir in cumin and turmeric.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt and pepper, blend if a smoother consistency is desired, and serve hot garnished with cilantro.
Notes
- Lentil Type: Green lentils work well in this recipe.
- Sweet Potato Prep: Ensure uniform dicing for even cooking.
- Spice It Up: Add red pepper flakes for heat.
- Broth Quality: Use high-quality vegetable broth for best flavor.
- Storage: Refrigerate for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg